Recipes > Breads > Egg Loaf

Egg Loaf


  • crumb of bread
  • milk
  • salt
  • candied citron
  • lemon-peel
  • sugar
  • 6 or 8 new-laid eggs


Soak crumb of bread in milk for three hours; strain it through a sieve; then put in a little salt, some candied citron and lemon-peel cut small, and sugar to your taste. Put to your paste the yolks only of the eggs, and beat it till the eggs are mixed. Whip the whites of the eggs till they are frothed; add to the other ingredients, and mix them well. Butter the pan or dish in which you bake your loaf. When baked, turn it out into your dish, scrape some fine sugar upon it, and glaze with a hot shovel.


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The Lady's Own Cookery Book (1844).

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